Pretty Darn Good Steak Marinade

Posted by Jennifer (the student) on September 20, 2013


On Pinterest, I have noticed lots of recipes for steak marinade and I thought I would give this recipe a try. We really enjoyed it; it gives us a break from our favorite Coffee Marinade (recipe here). What is your favorite marinade?

Adapted from Plain Chicken

Ingredients (enough for 4 steaks):

  • 1/cup low sodium tamari
  • 1/cup olive oil
  • 1/cup fresh lemon juice (about 1 and ½ lemons)
  • 1/cup Worcestershire sauce
  • 1 TBSP garlic powder
  • 1 ½ TBSP Herbes de Provence
  • 1 TBSP dried parsley flakes
  • 1 tsp ground white pepper
  • 1 clove of garlic, minced


  1. Blend all ingredients in an electric blender for 30 to 60 seconds.
  2. Cover meat with mixture and let marinade for up to 8 hours.
  3. Cook meat as desired.
  4. Serve and enjoy!

♥ ♥

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Blueberry-Banana Protein Muff-Cakes

Posted by Jennifer (the student) on September 11, 2013


The strange name came about because I used to make this recipe as pancakes but often they stuck to the pan. In search of an easier way to make this recipe, I tried a muffin tin. We ended up liking them even more and found that they keep in the refrigerator for a couple of days. Anytime I can make a quick, easy and healthy meal that lasts for a couple of meals I am happy. 🙂

Ingredients (makes 6 to 9 muffins):

  • 3-large bananas
  • 3-large eggs
  • ½ to ¾ cup fresh blueberries


  1. Preheat oven to 350 degrees.
  2. Prepare muffin tin by lining with paper liners and lightly spraying with cooking spray.
  3. In a mixing bowl, mash the bananas (I use a potato masher but a fork will do).
  4. Add the eggs to the mashed bananas and combine.
  5. Ladle the mixture into the muffin tin and divide equally.
  6. Add several blueberries to each muffin (I used a toothpick to push the blueberries into the mixture)
  7. Place in the oven for 12 to 15 minutes, the muffin should be cooked through but not to hard.
  8. Remove from oven and top with what ever you like (usually I use a berry syrup and a few fresh berries on top)
  9. Enjoy!

♥ ♥ 

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Tomato Cucumber Balsamic Salad

Posted by Jennifer (the RD) on August 14, 2013

cucumber salad

I threw this salad together today because it was hot today and thought I’d share it with you!


  • 1 cup cherry tomatoes (I used golden cherry tomatoes)
  • 1 cup sliced and quartered cucumbers
  • 2 TB crumbled cotija cheese
  • 2 TB balsamic vinegar
  • 2 TB fresh cilantro

Just combine all ingredients and enjoy!

 ♥ ♥

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Best Potluck Salad Dressing

guaca salad guacasalsa

Posted by Jennifer (the RD) on July 31, 2013

For some reason, this item gets more requests than any other potluck item I bring.  The salad dressing is SO simple.  I just use 50% Ranch dressing with 50% of the Guaca Salsa (a tomatillo based salsa) seen above.  It has been tested out by tons of partygoers with the following ingredients that have been narrowed down to work the best with the dressing:

  • Romaine lettuce
  • Baby Spinach
  • chopped cilantro
  • chopped green onions
  • chopped bell pepper
  • fresh corn
  • tomatoes
  • shredded chicken
  • frozen, thawed peas
  • thick, fresh tortilla chips, crushed (from a restaurant or bakery) or make them yourself

Just combine all the ingredients with the salad dressing and enjoy!

 ♥ ♥

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Fiesta Roll Ups

fiesta roll up

Posted by Jennifer (the RD) on July 17, 2013

This is a recipe that I tried out for the dialysis patients that I work with.  This was taken directly from the davita website,   It is lower in phosphorus than a quesadilla and is also a lower potassium choice.  It’s really simple to make.  You could also use tomato or spinach tortillas for yourself (I did not due to their higher potassium content which would not be appropriate for this specific patient population).


  • 4 oz. canned chopped green chiles
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 4 TB green  onion, thinly sliced
  • 8 oz. cream cheese, softened
  • 6 flour tortillas, 8″ size


  1. Combine green chiles, spices and green onions in a bowl.
  2. Blend in softened cream cheese.
  3. Spread thin layer of cream cheese mixture on each tortilla, leaving 1/4″ edge uncovered.
  4. Roll tortillas up like a jelly roll.  Use toothpick to secure rolls.
  5. Cover and refrigerate for at least one hour.
  6. Slice rolls into 1″ pieces and serve as a snack or appetizer

 ♥ ♥

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Dirty Diet Cola

Posted by Jennifer (the student) on July 7, 2013


I usually never drink soft drinks but it has been so hot lately and I was getting tried of my usually water, coffee and tea. So I have been trying some sodas sweetened with Stevia to see if I liked them and I did find a cola I liked. Once I came across this recipe and I had to try it. I really like it; it reminds me of a coke float just not as rich.

Adapted from Our Best Bite


For 1 large serving or divided into 2 servings

  • 2 tsp vanilla syrup
  • crushed ice
  • ½ lime
  • 12 oz diet cola
  • 1-2 TBSP half and half


  1. Pour vanilla syrup into the bottom of a 24-ounce glass.
  2. Fill glass with crushed ice, about halfway.
  3. Squeeze the lime over the ice.
  4. Pour the diet cola over the ice.
  5. Top with half and half.
  6. Stir and enjoy.

What beverages have you been enjoying this summer?

♥ ♥

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Easy Fried Rice

Posted by Jennifer (The RD) on July 3,2013

I make this fried rice because it’s easy, and I can make it super fast. I know that pork products are really popular in fried rice, but I use flavored ground turkey.  🙂


½ lb. extra lean ground turkey

1 egg

¼ cup diced onion

1 tsp. fresh ground ginger

1 TB canola oil

2 tsp. soy sauce

1 orange bell pepper, diced

1 carrot, sliced extra thin

½ cup frozen peas

1 package frozen Jasmine and red/black rice from Fresh and Easy

Salt and pepper to taste

  • Cook rice according to package directions.
  • Add 1 ½ tsp. oil to a medium skillet and heat with ¾ tsp. ground ginger for about 20-30 seconds on medium heat.  Add the ground turkey, onion, and soy sauce and heat until thoroughly cooked.  Remove from heat and save for later.
  • Scramble the egg and set aside with the ground turkey.
  • Add another 1 ½ tsp. oil  1nd ¼ tsp. ginger to the pan and sauté the carrots and pepper until barely tender.  Add back the turkey and egg and mix together.  Then, add the rice.  When all ingredients are thoroughly mixed, add the frozen peas and incorporate until they are warmed through.
  • Add salt and pepper to taste.

 ♥ ♥

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Surprise Recipe Swap: The Texan New Yorker

Posted by Jennifer (the student) on June 20, 2013

This is my forth time participating in Surprise Recipe Swap and each time I always have a great time learning about other blogs. Each month Jutta from Hungry Little Girl  hosts a Surprise Recipe Swap, participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Texan New Yorker blog. Julie of the Texan New Yorker  grew up in Texas and has been living in New York for the past 8 years.  This blog is Julie’s culinary journey, someone who loves food and cooking. She strives for a healthy balance and that is right up my alley. :-). After studying all the recipes I narrowed it down to three recipes Greek Salad with Chickpeas , Three Cheese Beer Bread  and Blueberry Scones with Lemon Glaze and they all looked good but in the end I choose the scones because I have never made scones before and I love them so much. This recipe is so easy and very tasty, everyone in my family loved them and they can’t wait until I make them again. Be sure to stop by Julie’s lovely blog and explore her recipe collection.


 Blueberry Scones with Lemon Glaze

From  The Texan New Yorker

Ingredients (Scones):

  • 2 cups flour, plus more for dusting the blueberries
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 2 tbs sugar
  • 5 tbs cold, unsalted butter, cut in chunks
  • 1 cup heavy cream
  • 1 cup fresh blueberries

Ingredients (Lemon Glaze):

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • Zest of 1 lemon
  • 1 tbs unsalted butter

Preheat the oven to 400 F. Sift together the flour, baking powder, salt and sugar. Using 2 forks or a pastry cutter, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; be sure not to overwork the dough. Toss the blueberries in some flour to help prevent them from sinking to the bottom of the scones when baked; then fold them into the batter. Take care not to mash or bruise the blueberries.
Press the dough out onto a floured surface into a rectangle 12 by 3 by 1 1/4 inches. Cut the rectangle in half; then cut the pieces in half again, giving you four 3″ squares. Cut the squares in half to give you a classic triangle shape. Place on a greased cookie sheet and bake 15 to 20 minutes, until lightly browned. Let them cool a bit before applying the glaze.

Lemon Glaze:
Mix the lemon juice and sugar in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke on high for 30 seconds. Whisk the glaze to smooth out any lumps and then drizzle over top the scones. Let it set a minute before serving.

* I only made a small change to the recipe, I did not have lemons and I replaced them with limes. In addition, I add the zest of one lime to the scone batter. It was great this way but I am sure the original would be just as good.

Participating in the Surprise Recipe Swap is a fun experience and I look forward to joining in each month. Check out the other recipes in the Surprise Recipe Swap! If you are interested in participating, head over to Hungry Little Girl.

Thanks for stopping by!

♥ ♥

Chef In Training

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Watermelon Refresher

Posted by Jennifer (the RD) on June 19, 2013

I really love watermelon and thought I would love the pure watermelon juice when I bought it, but it tasted a little one dimensional to me.  I sorta fixed up this watermelon juice, made out of a watermelon that was kinda mushy (not that it has to be mushy but I really didn’t want to eat it) by deciding to test the waters with this juice.


  • 3 cups watermelon chunks
  • zest of one lemon
  • 3 cups lemon lime soda

Put the watermelon chunks and lemon zest in a blender and blend completely.

Pour the liquid mixture into a strainer and reserve the juice.

Combine watermelon juice and lemon lime soda (50/50).  Makes 3 cups total

 ♥ ♥

Chef In Training

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Healthy Banana Blueberry Pancakes

Posted by Jennifer (the student) on June 19, 2013


I have seen many recipes like this but I never thought they would taste like real pancakes. So I tried a recipe from the Undressed Skeleton and I was so surprised how tasty and easy they were.

 Ingredients (for one serving)

  • 1 large banana (sliced)
  • 1 large egg
  • a handful of blueberries


  1. Mash banana, then add the egg and incorporate.
  2. Over medium heat, in a skillet or griddle lightly coat with cooking spray.
  3.  Ladle 1/4 cup of batter into pan for each pancake and then drop a few blueberries into each pancake.
  4. Cook until lightly golden and then gently flip.
  5. Once cooked remove from heat and top with what ever you like.
  6. Enjoy!

I topped my pancakes with Earth Balance, fresh blueberries and Larchwood Farms “Wild” Montana Huckleberry Syrup. YUM!

♥ ♥

Chef In Training

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